Classic panzanella salad gets an extra dose of satisfying protein and fiber from the addition of wild-caught tuna and white beans. It’s filling, fresh, and delicious!
This post is sponsored by the Marine Stewardship Council (MSC) as part of their #keepitwild campaign to inspire us to choose blue label fish, and celebrate their 20th anniversary. The MSC is a nonprofit org that works to protect our oceans and the sea life that call it home. They work with fisheries, scientists, retailers, and restaurants to ensure that the oceans remain healthy for wild seafood into the future. Thanks for supporting the organizations and brands that help support this site!
Why go wild and sustainable? I’m always looking to incorporate more seafood into my family’s diet. And ideally, that seafood is wild-caught, but not too expensive. I prefer sustainably-sourced, wild-caught because I believe in buying the highest quality food you can afford – this means we do our best to buy organic or grass-fed dairy, local grass-fed beef and organic chicken, maldon salt, good olive oil – and when it comes to seafood – sustainably-sourced. I find the quality and taste to be superior, but I also like to support the farmers and fisheries that are doing their part to protect our valuable, valuable resources.
I’ll explain a little bit more about MSC and how you can be sure to shop sustainable below, but let’s get to this tuna panzanella salad! I love panzanella salads because it’s a salad with big hunks of toasted bread – and adding bread to a salad is always a good idea. If you aren’t familiar with a panzanella salad, it’s not a green salad. It’s a salad that features big, freshly toasted croutons along with chopped tomatoes, cucumbers, and often peppers, fresh herbs, and a flavorful vinaigrette that gets soaked into everything.
In this version, I also included canned tuna and white beans for some extra staying power and because they are just plain good. There doesn’t always need to be a nutritional reason to add foods, sometimes it’s solely because it tastes good, or adds a needed texture, or because it needs to be eaten!
Here’s how we make it:
Whisk together my standard vinaigrette: minced shallot, dijon, red wine vinegar, olive oil, and salt & pepper.
Toast the bread.
Chop the veggies.
Toss it all together and let the flavors meld (come together) for a bit and you’re ready to eat! You can serve it over greens, alongside a grilled meat, or all on its own!
More about MSC and Wild Caught Seafood:
How do you know that it’s certified? It’s easy. Look for the little blue fish on seafood. (See below, it’s on almost 30,000 seafood products throughout the US!) Then it’s easy to know that your fish is healthy for you AND the ocean it came from.
Why is it important to choose sustainably-sourced, wild-caught seafood? For me, the biggest reason is that it’s a healthy seafood I can feel good about eating. I know that the fisheries follow sustainable practices and strict regulations, and I’ve always been raised with the view that we leave our planet better than we found it. For me this spans across lifestyle choices, but is deeply engrained in the food that we eat.
Interested in learning more? Visit 20.msc.org to learn about what it means to be MSC certified and how you can choose wild! Thanks for supporting the organizations and brands that help support this site!Print
- 8 oz. loaf of italian or sourdough bread, torn into chunks (should be about 4-5 cups)
- 1/4 cup olive oil + 2 Tbsp.
- 16 oz. package of grape or cherry tomatoes
- 1 cucumber (about 2-3 cups sliced)
- 1 Tbsp. minced shallot
- 1/3 cup red wine vinegar
- 1 tsp. dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/3 cup thinly sliced fresh basil
- 2-15 oz. can wild, sustainable tuna in oil, drained
- 15 oz. can of white beans (cannellini or great northern)
- Pre-heat oven to 375 degrees.
- Spread out bread croutons on a pan and drizzle with 2 Tbsp. of olive oil. Bake for about 5-7 minutes until golden brown and lightly crisp and add to large bowl.
- Slice tomatoes in half or quarters and add to bowl with croutons.
- Cut cucumber lengthwise and then slice so you have half-moons and add to bowl.
- In a small bowl or jar, combine shallot, vinegar, remaining olive oil (4 Tbsp.), dijon, salt, and pepper. Whisk or shake until combined.
- Add remaining ingredients to large bowl and drizzle with dressing, reserving about 1/3 of it.
- Toss salad and set aside to let flavors meld for about 30 minutes or so.
- When ready to serve, drizzle with remaining dressing and season with additional salt and pepper if desired.
- Bread should be torn into large crouton-sized pieces
- I prefer persian or english cucumbers, you don’t need to peel them and they don’t have as many seeds!
- Recipe makes four large meal-sized servings or six-eight side-dish servings